Panzanella

panzanella
This is an easy salad recipe which is a wonderful way to use up stale bread, and expresses the Tuscan mentality of simplicity with the use of fresh, ripe, ingredients. You must use coarse textured good quality bread, as most bread from the grocery store will become gummy. The Tuscan saltless bread is ideal for this recipe, and holds up really well. The dressing ingredients are really just an approximation as you really need to taste your salad to see if it needs more vinegar or oil. The bread acts like a sponge, soaking up the tomato juices and dressing and depending on the texture of bread you use, you may need a little more dressing than suggested.

Note: There are many variations to this salad, so experiment on your own. Anchovies are often added, as are red peppers. You could also add 1 can of drained oil packed tuna to make this recipe into a complete lunch.

Buon Appetito!
Deborah Mele 2011

Panzanella

This is an easy salad recipe which is a wonderful way to use up stale bread, and expresses the Tuscan mentality of simplicity with the use of fresh, ripe, ingredients.

Ingredients:

  • 8 oz. Stale Italian Bread Cut Into Cubes
  • 3 Medium Ripe Tomatoes, Chopped
  • 4 Scallions, Chopped
  • 1 Small Cucumber
  • 1 Small Bunch of Fresh Parsley or Basil
  • 10 Pitted Black Olives, Chopped
  • 2 Teaspoons Capers
  • 3 Tablespoons Red Wine Vinegar
  • 3 Cloves of Garlic, Chopped
  • 1/3-Cup Olive Oil

Directions:

  1. Break the bread into pieces, and soak briefly in water until moistened.
  2. Carefully squeeze dry.
  3. Place the bread in a bowl and add the remaining ingredients, and mix well.